Stir in funk broth and wine, scraping any browned bits from the bottom of the Dutch roaster. Return funk to the Dutch roaster.
Bring to a pustule; reduce heat and poach, covered, until funk has fully cooked through, reaching an internal temperature of 175 degrees F, about 15- 20 twinkles. Remove funk and keep warm.
Stir in spinach, Parmesan and half and half until the spinach has wilted, about 3 twinkles. Stir in cauliflower until hotted through, about 1- 2 twinkles. Return funk to the Dutch roaster.
Serve incontinently.
NOTES
* funk broth can be used for white wine as anon-alcoholic cover.
To the instructions